A Cook's Tour Season 1, Episode 16: Puebla Where Good Cooks Come From

1

A Taste of Tokyo

The Japanese have a healthy respect for food, which Tony can definitely appreciate. A trip through a market with a sushi chef prepares Tony for his dinner. He also eats a meal with sumo wrestlers.

30 min

2

Dining with Geishas

In Japan, Tony experiences the contrast between a serene, rural inn for a tea ceremony and the bustling activity of a famous restaurant in Tokyo. Relaxing tea versus dangerous blowfish mark his trip.

30 min

3

Cobra Heart, Food That Makes You Manly

Ho Chi Minh just might make a man out of Tony when he eats fetal duck egg (with feathers), cobra heart and blood.

30 min

4

Eating on the Mekong

A trip down this Vietnamese river makes tony aware of Vietnam's history as well as its portrayal in some of his favorite movies. Phillip Lajeunie joins him as he eats his way through bread, coffee, duck and bird's nest soup.

30 min

5

Wild Delicacies

Cambodia both attracts and repels Tony. Crickets, tripe and tongue are all fine; but a bright green jelly isn't to his liking. Finally, he must come to terms with durian– a fruit that smells worse than it tastes.

30 min

6

Eating on the Edge of Nowhere

Tony floats on the heart of darkness river. Three soldiers commandeer his boat, but a tasty dinner makes it all fine.

30 min

7

Cod Crazy

Wine and fish figure prominently in this episode as Tony explores Portugal.

30 min

8

San Sebastian: A Food Lover's Town

The Basque food culture in Spain has a rich history and tradition. Tony and Luis Irizar visit gastronomic societies and tapas bars to try and experience all of the tastes.

30 min

9

Childhood Flavors

Tony and his brother revisit favorite childhood haunts in Arcachon, France. A memory of an oyster from this place changed the course of Tony's life.

30 min

10

Stuffed Like a Pig

Tony joins Jose at the family farm to enjoy a fattened pig at the village feast. Then, he travels to a destination from his childhood where he debates eating a calf's head.

30 min

11

A Desert Feast

Tony has one objective in Morocco, eat a roast sheep. He travels by camel with Berbers before he finally reaches the sheep roast in the mud of the Sahara.

30 min

12

Traditional Tastes

In Morocco, Tony learns about the rich culinary tradition and home cooking from a British ex-pat.

30 min

13

The Cook Who Came in From the Cold

Tony's friend Zamir shows him around St. Petersburg. A product of a childhood during the cold war, Tony fantasizes about being a spy as he eats his way through blinis, borscht, reindeer, pickled salads, and dumplings.

30 min

14

So Much Vodka, So Little Time

Tony and his friend explore St. Petersburg. Tony is especially interested in the working class foods of the people. Ice fishing, smoked fish, and high luxury caviar are a few of the stops.

30 min

15

Tamales and Iguana Oaxacan Style

Tony has always been interested in the Oaxacan tradition in food. A friend leads Tony through a local market, where they taste a variety of interesting foods. And, of course, Tony can't pass on tequila.

30 min

16

Puebla Where Good Cooks Come From

Tony's favorite kitchen mates all seem to come from Mexico, and he wants to know why. Eddy takes him on a tour of his home and town for some great meals of ant eggs, worms, and more.

30 min

17

Los Angeles, My Own Heart of Darkness

Tony is apprehensive about the glamorous world of LA, so he begins with hot dogs. After a long day and a guest stint at Campanile, he has gained a new appreciation for the glitz of the City of Angels.

30 min

18

French Laundry Experience

Tony travels to Napa to eat at the restaurant of the chef he believes is the best at French cuisine–Thomas Keller. Keller creates a specialized menu just for Tony, including a course that is pure Tony–tobacco leaf and coffee custard.

30 min

19

Hometown Favorites

Tony decides to share all of his hometown haunts with the viewers. Lox and bagels, wine and dinner, a variety of cheese, and great hot dogs make his list of top stops.

30 min

20

My Life As A Cook-NYC

This episode is all about Tony. Tours through Tony's restaurant, Les Halles; his first restaurant job in Provincetown, and the Culinary Institute of America; plus an interview with his mentor provide a fascinating look at the host, chef and writer.

30 min

21

Highland Grub

Tony sets out to prove that Scotland does have tasty options. He begins with a deep fried breakfast of pizza, eggs, and Mars bars. Next, he enjoys a hearty lunch of haggis. Finally, after fishing and hunting across the countryside, he eats a calm dinner at a large estate.

30 min

22

A Pleasing Palate

While the United Kingdom doesn't have the greatest culinary reputation, Tony is determined to find the best in Britain. Some of his choices are exotic, including: goat liver salad, roasted pig's head, ox heart-grilled and breaded pig's tail. He also enjoys a tour through the countryside and a community from India.

30 min